Start by placing the fresh large shrimp into a mixing bowl. Drizzle with olive oil, then sprinkle salt, pepper, and your favorite spices like paprika or chili powder. Toss gently until each shrimp is well-coated. Preheat your grill to medium-high heat while the shrimp marinates for about 10 minutes.

Once the grill is hot, arrange the shrimp in a single layer on the grill grate. Cook for 2-3 minutes on one side until they turn pink and slightly charred. Flip them over and cook for another 2-3 minutes, ensuring they are opaque and cooked through. Remove the shrimp from the grill and set aside to let them rest while you prepare the toppings.

Next, cut your ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork, adding lime juice and a pinch of salt to taste.

In a medium bowl, combine the fresh corn, diced red onion, chopped bell pepper, finely minced jalapeño, and roughly chopped cilantro. Squeeze fresh lime juice over the mixture, stirring well, and season with salt and pepper.

For the creamy sauce, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, chopped cilantro, salt, and pepper in a separate bowl.

In serving bowls, layer a generous scoop of the creamy avocado mash, followed by a hearty portion of the corn salsa. Top with grilled shrimp and drizzle the creamy sauce over the top.